Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. 다수
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. 다수
German Steel 독일강
Hardness
Rockwell C Hardness(HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
56–58
HRC
555759616365+
주방용 칼과 식기류에 널리 쓰이는 독일강 1.4116은 크롬, 몰리브덴, 바나듐 등 특정 합금 조성 덕분에 내식성, 내구성, 연마 용이성 면에서 훌륭한 균형을 제공합니다. 다만 다른 하이엔드 나이프 강재에 비해 탄소 함량이 상대적으로 낮아 일부 주방용 칼 용도에는 적합하지 않을 수 있음을 유의해야 합니다. 낮은 탄소 함량은 강재가 도달할 수 있는 최대 경도를 제한하며, 이는 곧 칼의 절단력 유지력에 영향을 미칩니다. 즉, 1.4116 강재 나이프는 날카로운 날을 세울 수 있고 녹에도 강하지만, 고탄소강 나이프보다 더 자주 연마해야 할 수 있습니다.
Composition
German Steel Element Composition
Compare with
German Steel
—
14.0%
10.5%
7.0%
3.5%
0
C
0.5%
Cr
14.0%
V
0.1%
Mo
0.5%
Mn
1.0%
Si
0.5%
P
0.02%
S
0.01%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
56–58 HRC
555759616365+
Knives in German Steel
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